Creamy Tomato Chicken Penne Bake

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 (28 oz) can crushed tomatoes
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1/2 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook penne according to package instructions until al dente; drain and set aside.
3. 3 In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
4. 4 Add chicken pieces to the skillet, cook until browned and cooked through.
5. 5 Stir in crushed tomatoes, heavy cream, oregano, basil, salt, and pepper. Simmer for 5 minutes.
6. 6 Combine the chicken mixture with the cooked penne in a greased 9x13 inch baking dish.
7. 7 Top with mozzarella cheese and breadcrumbs.
8. 8 Bake for 25-30 minutes, until bubbly and golden brown.
9. 9 Sprinkle with Parmesan cheese before serving.

Equipment

• skillet
• baking dish

Variations

• Use turkey sausage instead of chicken for a different flavor profile.

Substitutions

• Substitute penne with ziti or rigatoni if preferred.
• Use dairy-free cream and cheese for a vegan option.

Pairings

• Garlic bread
• Steamed broccoli

Nutrition

Tips

• For extra flavor, toast the breadcrumbs in a dry skillet before topping.
• Add spinach or sun-dried tomatoes for a twist.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and bake covered at 350°F for 30 minutes, then uncover and bake another 10 minutes.

Serving Suggestions

• Serve with a side of garlic bread and a simple green salad.

FAQ